Craving comfort food without the guilt? You've come to the right place!!
Lately, we have had nothing but rain, rain, rain and more rain, which makes me crave comfort food, like chili. Although, I have never been a huge fan of traditional chili dishes... I know, you are probably thinking I am crazy! I just feel it is to heavy and always seems like it is lacking something.
Therefore, I have created a turkey version of chili that I absolutely love. I can honestly say that over the past 2 years I have perfected the recipe for The Best Turkey Chili Ever!
Not only is this chili going to be the best you will ever have, it is also so much fun to make! Here is the recipe.
The Best Turkey Chili Ever
1 pound ground turkey
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregeno
1 teaspoon cumin
1/4 teaspoon cinnamon
1 tablespoon unsweetened coco powder
1/2 red onion, chopped
3 cloves garlic, minced
2 large OR 3 medium carrots, diced 1/2 inch thick
1 - 14oz can chopped tomatoes with juice
2 - 14oz cans pinto beans, drained and rinsed
1/2 teaspoon chipotle adobe sauce
1/2 cup fresh cilantro, chopped + additional for serving
3 cups water*
nonfat greek yogurt, for serving
*water: this chili is a bit thinner than regular chili, if you like your chili a bit on the thicker side, only add 2 cups of water.
*tortilla strips: see below for a simple way to make your own tortilla strips for garnishing.
Heat olive oil in a large pot over medium-high heat, add turkey, 1/2 teaspoon salt and 1/4 teaspoon pepper, cook until no longer pink.
Meanwhile, chop the onion, garlic and carrots.
Once turkey is fully cooked, measure out add the chili powder, cumin, oregano and cinnamon.
Add onion, garlic, 1/2 teaspoon salt & 2 teaspoons water and scrape the bottom of the pan to lift the flavors from the browned turkey meat and onions.
Next, add carrots, tomatoes, chipotle pepper and adobe sauce, 3 cups of water and coco powder.
Cook uncovered over medium to medium-high heat for 25 minutes. This is a perfect time to catch up on dishes.
Rinse and drain the pinto beans and chop the cilantro, then add to pot and cook an additional 15 minutes.
While the chili is cooking for the last 15 minutes, it is time to make the tortilla strips.
1-2 soft tortilla shells
Preheat oven to 400.
Taking a large knife, cut the tortilla shells in half and then into quarters. Next, cut the quarters into thin strips.
Lay them out on a foil lined baking sheet. and lightly spray the strips with cooking spray. Next, lightly dust the strips with cayenne pepper.
Bake for 5-10 minutes until crispy.
Serve Chili in bowls topped with a dollop of non-fat Greek yogurt, tortilla strips and fresh cilantro.
STORAGE & RE-HEATING TIPS
If you are feeding a smaller family like I do, this is a really great meal to freeze the leftovers for a later date. I put my leftovers in a gallon size ziplock bag and lay it flat in the freezer. Once it has froze, you can move it to anywhere in the freezer. By using this method, your leftovers will thaw in less than half the time it would take by using a tupperware container.
To Thaw: Simply place the ziplock bag of chili in a sink filled with cold water, this defrosting method should only take about 15-30 minutes.
To re-Heat: I prefer reheating chili on the stove top over medium-high in a small saucepan. You can also use the microwave, make sure to use a microwave safe dish and micro for about 3 minutes or until hot.
Listening to: Train - Meet Virginia (I just adore the heck out of this song!)Pin It